Description
Mediterranean herb-infused fish en papillote brings elegant simplicity to seafood preparation. Fresh herbs and delicate fish steam together in parchment, creating a light, aromatic dish you’ll savor with Mediterranean-inspired grace.
Ingredients
Scale
Protein Base:
- 0.75 pound (340 grams) filet of firm white fish (such as cod or snapper)
Fresh Vegetables and Herbs:
- 0.5 bulb fennel, cored and thinly sliced
- 2 shallots (1 thinly sliced, 1 finely chopped)
- 1 lemon, sliced
- 1 teaspoon fresh dill, finely chopped
- 1 handful of mixed fresh herbs (such as tarragon, dill, and parsley)
- 0.5 teaspoon lemon zest, finely ground
Seasonings and Cooking Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- 1 teaspoon freshly ground black pepper
Instructions
- Craft a fragrant shallot butter by blending softened butter with finely minced shallots, bright lemon zest, delicate dill, kosher salt, and freshly ground black pepper until thoroughly incorporated. This compound butter can be refrigerated in an airtight container or wrapped in plastic film for up to 3 days in advance.
- Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Select a generous parchment paper sheet large enough to completely envelop the fish with 3-4 inches of excess border. For multiple fish portions, prepare individual parchment packets.
- Arrange the parchment on a rimmed baking sheet, creating a clean fold down the center before opening one side flat against the pan surface.
- Artfully distribute thin fennel and shallot slices across the center of one parchment half, creating a delicate vegetable foundation.
- Gently place the fish fillet atop the vegetable bed, seasoning with a delicate sprinkle of salt and freshly cracked black pepper.
- Dot the fish with small medallions of the prepared shallot butter, arranging thin lemon slices and aromatic fresh herbs across the surface. For butterflied fish, tuck additional herbs within the fish’s interior.
- Drizzle a light stream of extra virgin olive oil over the entire preparation to enhance moisture and impart additional flavor complexity.
- Carefully fold the remaining parchment half over the fish, creating a secure envelope. Meticulously crimp and fold the edges to create a tight, sealed packet.
- Bake for approximately 15-20 minutes, monitoring doneness. The fish should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) when tested with an instant-read thermometer at its thickest point.
- Upon removing from the oven, allow the packet to rest momentarily. Cautiously cut open the parchment, releasing fragrant steam, and serve immediately within its aromatic wrapping.
Notes
- Prepare this delicate fish dish ahead by crafting shallot butter up to three days in advance, storing it sealed in the refrigerator.
- Select fresh, high-quality fish fillets with similar thickness to ensure even cooking and perfect tenderness.
- Create moisture-rich environment inside parchment packet by generously drizzling olive oil and adding lemon slices that infuse delicate flavors.
- Customize herb combinations depending on seasonal availability, experimenting with thyme, parsley, or tarragon for unique taste profiles.
- Instant-read thermometer becomes your secret weapon, guaranteeing fish reaches perfect 145-degree doneness without overcooking.
- Serve directly from parchment packet for dramatic tableside presentation that preserves aromatic herbal essence and delightful moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 70 mg